Slow Oven Baked Ribs

If there is one thing the Bennett Crew loves, it’s a barbecue.  The deck table filled with Grandma Eilene’s Macaroni Salad, Chipotle Lime Grilled Corn on the Cob and this weekend… Slow Oven Baked Ribs.

Once the weather turns lovely, we dine outside every evening.  A tradition since the two sassy gals were little ones.  Running around the house with bare feet, sliding across the wood floors, onto the earthy wood boards of the outside deck.  Clean fresh breezes swinging by with the scent of pine and fresh turned garden dirt, all ceremoniously accompanied by the melodies of returning songbirds.

After a few glorious minutes savoring the beautiful and fragrant evening, I can always count on a scruffy little terrier patiently sitting by my chair hoping a crumb will drop.  Along with continuous laughter, bright and cheerful eyes gleaming and sweet souls comforted by the connection of family and the love of good food.

Ranger Craig’s grilled baby back ribs are a must at every barbecue. As well as his secret spice grilled chicken and bleu cheese burgers.  But this weekend I decided to slowly oven bake the ribs and then finish them off on the gas grill.  Perfectly seasoned and perfectly “fall of the bone” tender with just a little crisp on the outside.

Served up with our favorite sides, a lovely Oregon Syrah and a sunset filled sky, gracefully announcing the return of summer.

Slow Oven Baked Ribs

I love this  method of slow baking ribs. Simple as adding a little seasoning,  popping in the oven and then slathering on your favorite barbecue sauce.   Adding a different barbecue sauce each time I make them is half the fun.  Check out A Beautiful Bite for a delicious Zesty Cherry Barbecue Sauce.  Perfect for the summer grilling season!

Serves 4-6

Ingredients

¼ cup brown sugar

1 tablespoon onion powder

1 teaspoon ground cumin

1 teaspoon ground chili powder

1 teaspoon smoked paprika

1/4 teaspoon cayenne pepper

Salt and pepper

2 slabs baby back ribs

Barbecue sauce (a quick barbecue sauce recipe follows or serve with your favorite barbecue sauce)

Directions

Line a baking sheet with foil.  Season the ribs with salt and pepper.

In a small bowl mix together the brown sugar, onion powder, ground cumin, ground chili powder, smoked paprika and cayenne.

Rub the spice blend over both slabs of ribs.  Let the ribs sit while you preheat the oven to 300F.

When the oven has reached temperature, place the baking sheet in the oven and let them bake for about 1 ½ – 2 hours, or a little longer should they be meaty ribs.  The meat should be tender and easily separate from the bone when the ribs are done.

Once the ribs are done, brush with your favorite barbecue sauce, or use the sauce recipe below.  If you like a crisp outside texture, fire up your gas grill and let the ribs crisp a bit over the grill.  Or place directly under the broiler until you achieve the desired amount of crisping.

Slice up the ribs and place them on a platter.  Serve immediately.  These are also delicious re-heated the second or third day… if they last that long.

Quick Barbecue Sauce

1 cup ketchup

2 tablespoons Worcestershire

1 tablespoon soy sauce

2-3 tablespoons dark brown sugar or homemade preserves

2 tablespoons apple cider vinegar

Dash of cayenne

Directions

Mix all the ingredients together and season to taste with salt and pepper.  Adjust sweet and spicy according to taste.

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Comments

  1. Thank you for sharing this recipe, it’s simply wonderful! Since moving to Canada two years ago we’d yet to experience really enjoyable home-made ribs as I’ve found even though the name might read the same on ingredient packets, the oh-so-subtle differences really do make ALL the difference – that was until now! I’ve made these ribs four times over this summer and ALWAYS they are a hit. Tonight I’ll be sharing your recipe on my blog (www.mumhowmuchlonger.com) with obvious FULL kudos to you, both on the blog and on the recipe. Thank you again!

  2. peasepudding says:

    We love ribs and its good to have another recipe to try when summer is back in NZ!

  3. Finger licking and fall off the bone good sounds good to me. My teenagers can polish off a full slab of bones each – no problem. Take care, BAM

  4. Damn these look good! I’m licking my fingers!!!!

  5. I’ll take a slab !!

  6. These sound delicious! I bet they were extremely tender!

  7. Two truths 1) Ribs are one of my favorite things to eat and 2) I’m scared to make them myself! I get so worried that I’ll dry them out or something. But you’ve reminded me to be brave, Karista – I think I need to give it a shot.

    What a lovely scene of dining outdoors in the summer you’ve painted here. I just love everything about this post.

    • Jess this recipe couldn’t be easier. Truly, rub down with spices and pop into the oven. Let them slow bake until fall off the bone tender. Brush on your favorite barbecue sauce and dinner is done. I think this is also an excellent method for preparing the ribs with Asian flavors. Maybe an Asian ribs post from Inquiring Chef? 🙂

  8. Nothing like eating outside – I love it 🙂 This recipe looks SO delicious! I am printing and making these this weekend 🙂
    Thank you Karista!

  9. That sounds amazing – both the food and the scene! Your family sounds like a joy Karista 🙂

  10. Funny my next post is ribs also! 🙂 These look wonderful and something to try when it is too cold to use the grill and cold enough for the oven!

  11. What a great recipe with none of the fuss of braising the ribs first. I love this and will bookmark for sure. Ribs & Summer go do well together!

  12. I can see why the family would love these! Who wouldn’t 🙂 So beautiful and infused with flavor.

  13. Oh my goodness Karista. I can just picture myself sitting on your deck enjoying your beautiful garden and all the lovely sounds. You’ve have captured Summer so eloquently in this post. I cannot, wait to try those ribs. Gorgeous.

  14. We love to eat outside during the summer as well — although we don’t manage to do so every night. I’m always on the lookout for new rib recipes, but not sure how oven baked will go over with the hubby….since he bought a new barbeque he’s been obsessed with cooking EVERYTHING on it. Wish me luck!

    • 🙂 Barb my husband was the same when we got our new grill. And if the weather is nice he loves to pull the Weber out of the shed and use that instead of the gas grill. We ran out of time this weekend to start the Weber and achieve dinner before 8pm so I used the oven and they turned out great. I make these during the winter when we really crave barbecue but it’s 40F outside and no one wants to grill. LOL! Enjoy!

  15. Ok, you may have just saved my life…Hubby bought 4 racks of ribs last week, and has been making not-so-subtle hints that he expects *me* to cook them, even though I’ve never had much success before. Friday night dinner – solved! 😀

    • Yay! I hope you love them! It really couldn’t be easier and then slather some sauce on before serving. Yum! If the ribs are meaty it will take a little more oven time to achieve the “fall off the bone” texture. The two slabs I made last week were very meaty and it was a good 2 1/2 hours plus finishing on the grill. Enjoy!

Trackbacks

  1. […] once again to the wonderful chef Karista Bennett of Karista’s Kitchen who shared this recipe. Do check out her recipes, and her blog, when you have a chance as there are […]

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